Ingredients:
480ml (2 cups) canned coconut milk (full fat), refrigerated overnight
285g (around 1 cup) plain Greek yoghurt (full fat)
50g (1/2 cup) canned red beets, (chopped small)
½ teaspoon of Celtic sea salt, or kosher salt
25g (1 cup) zero-calorie granulated Sweetener
2 teaspoons pure almond flavouring
3 ½ tablespoons maqui berry powder, plus extra for garnishing
Yield: Serves: 4
Method:
- Refrigerate cans of coconut milk overnight upside down. Then, take out and open cans so that the thickened coconut milk is on top. Scoop out the coconut milk into a mixing bowl. Set aside.
- Place chopped beets in a food processor and blend until a smooth purée texture.
- In the mixing bowl with the coconut milk, pour all ingredients together in the mixing bowl, including the beet puree.
- Use a hand mixer to combine and whip the mixture, about 2-3 minutes.
- Pour your ice cream mixture into a loaf tin or stainless steel container. Cover the container with plastic wrapping or a lid, and place in the freezer.
- After 45 minutes, check the mixture. When the edges start to slightly freeze, take container out and stir heavily with a spatula or wooden spoon to break up yoghurt mixture smoothly.
- Place container back in the freezer for 30 minutes. After ever half-hour, repeat stirring heavily with a spatula or wooden spoon for the next 3 hours or so as the yoghurt freezes (Alternatively, you can also use a hand mixer).
- Garnish with sprinkling maqui berry powder on top.
*Want it vegan-friendly? Just use cans of coconut cream (full fat) and omit the yoghurt.
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